What’s a girl to do when Blueberry Bliss Luna Bar cravings begin to kick in at 3:00pm and there are no Luna’s in sight?
Answer: BAKE Bluberry Coconut Flour Muffins, that’s what. ;-)
I would have never guessed that reducing my Luna Bar consumption would be so difficult. In my last post, I shared my January goal with you: eat more whole foods and cut back on convenience staples. I had no intent of completely cutting specific foods out of my diet, however I quickly realized that keeping bars in the house is like dangling cheese in front of a mouse. If the bars are there, I eat them.
So, I’ve gone cold turkey, just for kicks…I want to see if I can do it. This is not about deprivation, it’s about challenging myself to eat outside my comfort zone. I’ve eaten a Luna bar nearly every afternoon since high school.
Is that a rut or is that a RUT? ;-)
My goal is to go bar-less until one of these arrives in the mail.
Chocolate Chunk Luna Bar and Chocolate Dipped Coconut Luna Bar
Did you know Luna is debuting two new flavors this winter?
About a month ago, I received an e-mail from Luna, asking whether I'd like to sample one of the new bars. Ever since, I've been waiting anxiously for it to arrive in the mail. I don't know which flavor it will be, but when it arrives, I'll certainly let you know.
But let's talk about those MUFFINS!
Ever since discovering coconut flour last spring, I've been curious about using it in baking. However, I've heard horror stories about the crumble factor...Coconut flour absorbs much more liquid than all-purpose flour does, making baked goods dry.
I found this recipe for coconut raspcberry muffins, and replaced half the butter with applesauce. I added an extra tablespoon of applesauce for additional moisture.
Blueberry Coconut Muffins
(Makes 6 muffins)
3 eggs room temperature - important! (or 3/4 cup Egg Beaters)
1/3 cup coconut flour
2 T. butter, melted
3 T. applesauce
½ teaspoon vanilla
¼ teaspoon salt
¼ cup sugar substitute equivalent (I used about 30 drops of liquid stevia)
½ teaspoon baking powder
2-5 Tablespoons water (see below)
½ cup blueberries
1. Heat oven to 375° F. Spray a muffin pan with cooking spray.
2. Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. Add liquid stevia or sugar.
3. Mix the remaining dry ingredients: coconut flour, baking soda, and sweetener if using powder.
4. Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I ended up using 4 tablespoons of water.
5. Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until slightly golden on top.
These make a satisfyingt snack or breakfast treat. Each muffin contains about 4 grams of fiber, which helps stave off hunger until your next meal. :-)
Ok, I'm heading to campus for my first class in graduate school! (I have a muffin packed in case I get hungry!)
***Tell me about your favorite muffin!***
While I LOVE bluberry, banana nut muffins have my heart.
